Abstract
Coffee is widely consumed not only because of its typical taste, but coffee has antioxidant properties because of its polygons, and it stimulates brain performance. The main problem with the consumption of coffee is its content of caffeine. Caffeine when consumed in excess, can increase muscle tension, stimulate the heart, and increase the secretion of gastric acid. In this research, we applied ohmic fermentation technology, which is specially designed to mimic the stomach. Arabica coffee has high acidity that needs to be reduced than Luwak coffee, although it is cheaper. Hence, the ohmic technology with a time and temperature variation were applied to measure the total acidity of the coffee to determine optimum fermentation conditions. Results revealed that the total acidity of the coffee varied with fermentation conditions (0.18% – 0.73%). Generally, the longer the fermentation and the higher the temperature, the lower the total acidity. The acidity of the Luwak coffee through natural fermentation was 2.34%, which is substantially higher than the total acidity from the ohmic samples. Ohmic-based fermentation technology, therefore, offers improvements in coffee quality.
Highlights
Indonesia is the world's third-largest coffee producer after Brazil and Vietnam, with a production of about 700,000 metric tons in 2013, making up about 8% of the world’s production (FAO, 2015)
This is expected to keep rising as the benefits of coffee are wellknown, and its quality improves through novel processing techniques, such as ohmic technology
The objectives of the study, were to investigate the applicability of ohmic fermentation technology in coffee processing and to examine how acidity produced during coffee fermentation depended on time and temperature of ohmic processing
Summary
Indonesia is the world's third-largest coffee producer after Brazil and Vietnam, with a production of about 700,000 metric tons in 2013, making up about 8% of the world’s production (FAO, 2015). The level of domestic coffee consumption per capital in Indonesia has risen from 500 g in 1989 to 1 kg in 2015 (Puslitkoka Indonesia, 2011; ICO, 2015). This is expected to keep rising as the benefits of coffee are wellknown, and its quality improves through novel processing techniques, such as ohmic technology. Coffee produced in Indonesia is termed "coffee arbitrary", as it is generally of low quality with more than 225 defects identified (Misnawi and Sulistyowati, 2006) Such defects include strong odour, due to poor or inefficient fermentation (Ismayadi, 1998). The objectives of the study, were to investigate the applicability of ohmic fermentation technology in coffee processing and to examine how acidity produced during coffee fermentation depended on time and temperature of ohmic processing
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